Purples

Full Spectrum of Anthocyanin-based Purples

Concentrated anthocyanin extracts from grape skin, purple sweet potato, and black carrot are available in multiple formats and concentration grades, giving your R&D team the flexibility to achieve precise hue targets across acidic and neutral-pH applications.

Purple Sources

Grapes

Purple Grape is an anthocyanin-based natural color derived from grape skins that provides rich purple shades with excellent performance in acidic food and beverage applications. Its clean-label appeal and good heat stability make it well suited for beverages, confectionery, dairy, and fruit preparations.

Applications: Beverage, Confectionery, Dairy, Nutraceuticals

Available Formats: Liquid, Powder

Purple Sweet Potato

Purple sweet potato anthocyanins shifted toward pink-purple — a pH-responsive natural colorant for confectionery, dairy, beverage and other applications.

Applications: Baking, Beverage, Confectionery, Dairy, Nutraceuticals

Available Formats: Liquid, Powder

Red Cabbage

Purple at a neutral PH, red cabbage is a great purple option for bakery, confectionery, dairy, and neutral PH beverages.

Applications: Baking, Beverage, Confectionery, Dairy, Nutraceuticals

Available Formats: Liquid, Pigment

Related Insights

Formulation guidance, trend intelligence, and application notes from the Vivify technical team.

Anthocyanins Explained: Creating Stable Purple Shades Naturally

purple

Anthocyanins are the same pigment family behind the reds covered in our red color series and the blue tones in...

Natural Purples